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Re: Raw Spirit - was Glengoyne tour

Thanks for the info. So I ll plan a similar wash as last time, 2:1 sugar/molasses, 10%abv. Strip one one night, then spirit run another. I tried molasses in

Message 1 of 11
, Sep 1, 2006

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Thanks for the info. So I'll plan a similar wash as last time, 2:1
sugar/molasses, 10%abv. Strip one one night, then spirit run another.

I tried molasses in the final spirit to finish, but didn't like it. I
prefer carmelized sugar. I've also done lots of wood experiments.
Med. toast oak by itself can be bit astringent. Jack Daniels chips
are devine. A mixture of the two is perfection.

Your pot stilling of a 18% abv wash goes against traditional advice,
but you seem to like the results, no?

Todd K.

--- In Distillers@yahoogroups.com, Link D'Antoni <link2d@...> wrote:
>
> Todd,
>
> I run Rum (molasses) pot still.
> I have have a supply of 84 Brix molasses which is run
> in the 24" column (non reflux). I have previously
> used Red Star wine yeast. I cut the molasses to 14%
> alc (one gallon molasses : 4 gallons water). It
> usually ferments to approx 7ish% then add white sugar
> bring the Potential upward to 17.5 -18%. This allows
> all to ferment out. The first few times I made my
> cuts to late. I was greedy and had to re-run more the
> last third. But practice and patience makes perfect
> and experience is the best teacher and other sayings.
>
> I like dark rums so I add one tablespoon per gallon
> store bought molasses for aging on charred oak. I get
> the color and taste desired.
> I'm playing/experimenting with various woods for
> aging that I will try with some of the next yeild.
> I'll give 1st results (1st week) of the wood
> experimenting this Sunday.
> I'm setting setting up a 75 gallon wash next week.
> I'll be trying Prestige Schnapps Yeast with that
> molasses.
>
> Link
>
>
>

Link D'Antoni

Todd, Agreed. I know that 18% wash goes against traditional. I was first told to use beer yeast and ferment to 5%ish to have max flavor. I didn t like the

Message 2 of 11
, Sep 1, 2006

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Todd,

Agreed. I know that 18% wash goes against
traditional. I was first told to use beer yeast and
ferment to 5%ish to have max flavor. I didn't like
the result.
I am getting commercial grade 84 Brix molasses. My
next try was for 14% wash using Red Star wine yeast.
I found that the molasses only fermented down to about
7%. I then added sugars in to bring the wash up to
14%... well, it fermented up to 17.5% and 18%. My
guess is that is the limit of wine yeast that was
used. The result was/is quite nice. Store shelf
molasses is added back (1 TBS / gallon) for additional
flavor.
There again I'll be trying the Schnapps yeast to see
what comes of it.

> Thanks for the info. So I'll plan a similar wash as
> last time, 2:1
> sugar/molasses, 10%abv. Strip one one night, then
> spirit run another.
>
> I tried molasses in the final spirit to finish, but
> didn't like it. I
> prefer carmelized sugar. I've also done lots of
> wood experiments.
> Med. toast oak by itself can be bit astringent.
> Jack Daniels chips
> are devine. A mixture of the two is perfection.
>
> Your pot stilling of a 18% abv wash goes against
> traditional advice,
> but you seem to like the results, no?
>
> Todd K.
>
> --- In Distillers@yahoogroups.com, Link D'Antoni
> <link2d@...> wrote:
> >
> > Todd,
> >
> > I run Rum (molasses) pot still.
> > I have have a supply of 84 Brix molasses which is
> run
> > in the 24" column (non reflux). I have previously
> > used Red Star wine yeast. I cut the molasses to
> 14%
> > alc (one gallon molasses : 4 gallons water). It
> > usually ferments to approx 7ish% then add white
> sugar
> > bring the Potential upward to 17.5 -18%. This
> allows
> > all to ferment out. The first few times I made my
> > cuts to late. I was greedy and had to re-run more
> the
> > last third. But practice and patience makes
> perfect
> > and experience is the best teacher and other
> sayings.
> >
> > I like dark rums so I add one tablespoon per
> gallon
> > store bought molasses for aging on charred oak. I
> get
> > the color and taste desired.
> > I'm playing/experimenting with various woods for
> > aging that I will try with some of the next yeild.
>
> > I'll give 1st results (1st week) of the wood
> > experimenting this Sunday.
> > I'm setting setting up a 75 gallon wash next
> week.
> > I'll be trying Prestige Schnapps Yeast with that
> > molasses.
> >
> > Link
> >
> >
> >
>
>
>
>
>

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